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We go through an inordinate amount of peanut butter in our house. On top of PBJ sandwiches most days at work, peanut butter cookies and peanut butter toast (to name a few), we also have 2 little furballs that love peanut butter more than any other food. So, as I said, we go through a lot of it, which leads to the inevitability of running out. This occurred on a Sunday evening as I was about to make some peanut butter cookies. I wasn't in the mood to run out to the store, and remembered that we had some almond butter I had been hoarding in the back of the fridge. An idea formed itself in my brain, and I figured it couldn't hurt to try something new, so I decided to sub out the peanut butter for almond butter in my oft-used PB cookie recipe (adapted from The Joy of Cooking, just like the chocolate chip cookies I make).

Spiced almond butter cookies from The Spoon + Shovel

Tasting the batter before spooning it onto the cooking sheets, I thought it needed something: SPICE! In went some cinnamon, allspice and fresh nutmeg, and with fingers crossed, they baked. I was pleasantly surprised with the results, and wanted to share.

First things first: almond butter is more expensive than regular old PB, so it’s arguably cheaper to make your own at home with your food processor. It’s easy - bake plain, raw almonds in the oven for 5-10 min at 300 F, then take out and let cool before processing for 5-10 min in the food processor. Just watch as it works, you’ll know it’s done when it looks like the store-bought kind (surprise!).

Spiced almond butter cookies from The Spoon + Shovel

Next, combine the coconut oil, almond butter and both sugars in a stand mixer on low-medium speed. When combined, stop and add vanilla, flax egg and water, then mix. Stop, add all dry ingredients except flour and mix. Finally, add flour and mix until the dough no longer sticks to the sides of the bowl.

Spiced almond butter cookies from The Spoon + Shovel

Scoop out with a spoon and form into lightly-flattened balls with your hands; bake at 350 F for 10-12 min or until the edges are lightly browned. I’d say, “Let them cool before eating,” but that’s not how we roll around here. Many a burnt tongue thanks to these delicious cookies!